The calmingly modern 82-seat room, constructed with Georgia-sourced materials, the inspired cocktail list (and impressive bourbon selection!) conceived by general manager Jerry Slater, and the gracious service could inspire travelers to arrive early for a relaxed pre-flight experience.

ATLANTA MAGAZINE, APRIL 2009 

One Flew South has become a hot spot within Atlanta’s Hartsfield-Jackson International Airport. Benton’s Bacon and Sweet Grass Dairy goat cheese salad with poached pear, basil, frisee and pink peppercorn is just one of the menu items that attracts weary travelers.

SANTE, MARCH 2009

There aren't too many restaurants where sushi knives are chained to their cutting boards and FBI background checks for staff--including the dishwasher--are mandatory. Then again, there aren't that many fine-dining establishments situated in the midst of a busy airport. The clever cocktails and sushi bar at One Flew South have been a big draw for diners, and business has been brisk since the opening.

“It's a market that has never really been tapped, and we feel there's a strong need for it in American airports, where people want a great experience throughout their traveling time," says Chef Todd Richards. "Our sushi has become really popular to go, as has our burger and our entrees. People are telling us they want great food, and want to be able to take it on the plane with them. Some are even calling ahead of time and placing take-out orders in advance of their flights."

SEAFOOD BUSINESS, MARCH 2009

One Flew South offers inventive Southern cooking, sushi and a sophisticated drinks and cocktails program.

ATLANTA JOURNAL CONSTITUTION, MARCH 2009

If you're in the Hartsfield-Jackson International Airport and your mouth is in the mood for something from the South, check out the parsnip purée at the newly-opened One Flew South. Following the trend of featuring ambitious cuisine in an airport setting that's refined and relaxing, chefs Todd Richards and Duane Nutter are serving up the likes of roasted pork belly with black-eyed pea arugula salad, and Georgia-honey sticky buns with whiskey ice cream. Y'all come, but you come hungry.

DELTA SKY MAGAZINE, MARCH 2009

Two ‘Iron Chef America’ vets, Todd Richards and Duane Nutter, both formely of the Five Diamond Oakroom Restaurant at the Seelbach Hilton in Louisville, Kentucky, are tantalizing travelers' taste buds with their "southernational" menu at One Flew South Restaurant and Bar. You will almost pray for an extensive layover so you can tuck into rich dishes such as BBQ duck sandwich with dried fig relish; thyme-roasted pork belly with blackberry Vidalia onion marmalade, or pan-roasted snapper with grits, collard greens, leek cream and red mustard sauce.

MEN'S JOURNAL, FEBRUARY 2009

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